Two things I’ll never grow out of: Christmas and Disneyland. Yes, I am an adult. Yes, I get more excited than a child. No, it is not a phase. It’s on my bucket list to go to Disneyland when the Christmas decorations are up (Santa can you hear me?). The most magical season + the happiest place on Earth = the most fantastic vacation ever? I would think so!
One of my favourite rides at Disneyland is the Matterhorn Bobsleds. Others on the list are the many adventures of Winnie the Pooh (duh.), Radiator Springs racers (which I dragged my family to the park gates at 7am to get Fastpasses for, then rode it a total of 3 times that day), and grizzly river run. California screamin’ is pretty great too; it’s my brother’s favourite. I should probably cut the list off here before I end up listing all the rides.
My parents claim that the amount of scurrying about we do in one day at Disneyland is more tiring that going to work. So by the time late afternoon hits, and the summer Californian sun is blazing above our noggins, we look for some shade, ice water, and a snack. At the Jolly Holiday Bakery, they have these palm-sized coconut macaroons shaped like Matterhorn. Being attracted to anything coconut, that was my afternoon snack of choice.
For Christmas, I thought it would be super cute to recreate the snow-capped Matterhorn macaroons. I kept my macaroon mountains on the smaller size to make room for other cookies in the cookie gift box. These vegan macaroons are moist and soft, so you won’t dislocate your jaw while eating them. With no eggs, no dairy, and no gluten, you can feel pretty confident about bringing these to a cookie swap.
After all, who wouldn’t want to devour mountains of cookies? #punny
- MACAROONS
- ⅓ cup honey or agave nectar
- ⅓ cup milk of choice
- 3 tbsp coconut flour
- 1 tsp pure vanilla extract
- A dash of salt
- 1¼ cup unsweetened shredded coconut
- TOPPING
- ¼ cup white chocolate pieces*
- ½ tsp coconut oil
- Preheat oven to 350°F and line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl, mix together the honey, milk, coconut flour, vanilla extract, and salt until smooth. Then add the shredded coconut and mix until thoroughly combined.
- Use a cookie scoop to portion out macaroon dough. Shape each into a pyramid or cone shape using your fingertips.
- Bake in preheated oven for 25 minutes, or until bottom and edges are golden brown.
- Melt the white chocolate pieces with the coconut oil and stir until smooth. If using the microwave, give it a stir every 10 seconds. Drizzle some on the peaks of each macaroon and use a spoon or stick to drag the chocolate down the mountains. Let white chocolate 'snow' harden completely before packaging.
Adapted from our Vegan Coconut Macaroon Nests
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